Will micro-restaurants repair a broken industry?

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Will micro-restaurants repair a broken industry? GlobeBusiness

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“People come in and say we could put another table in there, but it’s such a complicated thing to pull off that six is just the right number for it,” says Mr. Lepine, who serves a 50-item menu at Thru, including bites and drinks, at $350 for two people. “And it’s always full.”Dave Chan/The Globe and Mail

“If you have a chef and a good owner who have great social media presence, it really doesn’t matter where your restaurant is,” says Mr. Lacombe. “Toronto real estate is so expensive and it helps build up that ‘oh it’s sold out, we have to get in there.’ It goes hand in hand. Mr. Hopkins says small-space restaurants are catering to those who don’t care about paying upwards of $200 per person for a meal. The concepts are targeted to the masses, he says, but that’s why the places that are charging that much per diner have so few seats to begin with.

 

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globebusiness I wish restaurants would get out of pushing drugs (alcohol) with food. We love fine cuisine and are fed up with restaurants looking down on customers who simply want to eat.

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